Grilled Cheese & Tomato Soup Bake Recipe
Grilled Cheese & Tomato Soup Bake Recipe photo by Taste of Home
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Grilled Cheese & Tomato Soup Bake Recipe

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This casserole brings together two classic comfort foods—grilled cheese sandwiches and tomato soup, no dipping required. My picky-eater husband devours it. —Morgan Seger, Ansonia, Ohio
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 3 ounces reduced-fat cream cheese
  • 1-1/2 teaspoons dried basil, divided
  • 12 slices Italian, sourdough or rye bread (1/2 inch thick)
  • 6 slices part-skim mozzarella cheese
  • 6 tablespoons butter, softened
  • 1/2 cup tomato paste
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups 2% milk
  • 2 large eggs
  • 1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Nutritional Facts

1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.


  1. Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
  2. In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
  3. Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
  4. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Grilled Cheese & Tomato Soup Bake in Taste of Home February/March 2015, p64

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pamelagage7243 User ID: 8640557 253572
Reviewed Sep. 2, 2016

"i guess i should have read the comments before trying this one. Agree it is somewhat soggy even though i expected it to be more soupy... also sliced my bread thick. flavor was good but i think we will stick with our soup and sandwiches separate"

msurface User ID: 8835299 247579
Reviewed Apr. 27, 2016

"I expected more liquid from something that called itself grilled cheese and tomato soup bake.As it was, the tomato came out as kind of a paste. Enjoyable but not what we expected."

hallen26 User ID: 5296558 244340
Reviewed Feb. 23, 2016

"Very soggy, the flavors were good, but there's a lot of room for improvement. I'd be willing to experiment to make it better, but as is, it was disappointing."

nendl2003 User ID: 7573350 242280
Reviewed Jan. 22, 2016

"My family did not like this at all. We will stick with separate soup and sandwiches."

domo_allygato User ID: 8698936 241795
Reviewed Jan. 15, 2016

"Learned how to make this at the cooking school and I am obsessed with it.

One thing I change significantly...which does not help with the calories (but makes it taste a little better ;) ) is use half and half instead of milk, and only 1 egg. I've also toasted the bread in the oven slightly before assembling the sandwiches (which I cut in half before putting in the baking dish) and this has resulted in a slightly less soggy casserole. It disappears at our house!"

StichertH User ID: 8650428 238819
Reviewed Dec. 6, 2015

"So GOOD!! everyone in my house loved it!!! I plan on making it for my book club as well!!"

Cupcake_k9 User ID: 7172020 237059
Reviewed Nov. 9, 2015

"Found this recipe at the cooking school. Definitely toast the bread first. It was more like an Italian dish but very cheesy and gooey goodness. Definitely enjoyed it"

danielrlevy88 User ID: 8525047 232262
Reviewed Sep. 3, 2015

"By observation of the picture, the "Pour Over" step shouldn't be taken too literally because that indeed would sog up the bread. Instead it looks like one should pour most of the "soup" part around the bread and only a little on top. And space out the sandwiches, leaning one on the other as depicted so as to leave some space beneath for the soup to go. Those who had sogginess problems, might try that."

Grammy Debbie User ID: 30612 225673
Reviewed Apr. 30, 2015

"I agree with other posters that this was more like a pasta dish than a grilled cheese/soup combination, but that wasn't necessarily a bad thing! I think I cut my loaf of bread a little thick and if I make it again, I'll use thinner slices of bread. I also used extra cheese on top.

I didn't find it to bee too soggy at all. In fact, I made mine up the night before and had it ready to just pop in the oven the next night for supper and it baked up fine."

snogle81 User ID: 6298091 225308
Reviewed Apr. 23, 2015

"I was hesitant to try this recipe since I don't like tomato soup, but this was quite impressive. My husband and I really enjoyed this dish. Since there's just the two of us, I only layer 3 sandwiches in my casserole dish and store half of the soup in the refrigerator for later. I agree with some of the other comments--the bread does get a little soggy, but that didn't seem to bother us. When using some of the leftover soup to make a meal for one, I found an alternative cooking method that reduces the sogginess (though it is a little more involved and dirties more dishes). Grill your sandwich(es) on a griddle first. Transfer to a baking pan that will fit in a toaster oven, spoon some of the thickened soup over the sandwich(es), sprinkle with cheese, and bake a few minutes until heated through."

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